Ingredients
Instructions
Prep Work:
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper (optional but recommended).
Make the Dough:
- Cream butter, white sugar, and brown sugar together until smooth.
- Beat in eggs one at a time, then mix in vanilla extract.
- Dissolve baking soda in hot water and stir into the batter with the salt.
- Gradually add flour, mixing until just combined.
- Fold in chocolate chips and cashews (if using).
Shape and Bake:
- Drop large spoonfuls of dough onto the prepared baking sheets.
- Bake for 11 minutes (raw dough) or 14 minutes (frozen dough) until the edges are golden brown and the center remains slightly wet.
Cool and Serve:
- Let cookies cool on the baking sheet for 2–3 minutes before transferring to a wire rack. Serve warm or store in an airtight container.
Plating & Garnishing
- Serving: Stack cookies on a wire rack or arrange on a parchment-lined plate.
- Finish: A light dusting of flaky sea salt on top while still warm from the oven.
Tips & Optimization
- Room Temperature Ingredients: Ensure the butter and eggs are at room temperature for the best emulsion.
- Freeze the Dough: You can freeze the shaped dough balls and bake them straight from the freezer. Just add 3 minutes to the bake time.
- Don’t Overmix: Once you add the flour, mix only until no white streaks remain to avoid a tough cookie.
Safety & Quality
Safety & Quality: Ensure ingredients like eggs are fresh and store the finished cookies in an airtight container to maintain moisture and prevent staleness. Reheat leftovers to 165°F if desired, though cookies are typically enjoyed at room temperature or slightly warmed.